Lauraine Jacobs

Food Writer and Author of Delicious Books


13 January 2011


With an absolute surfeit of fresh kingfish, I whipped up this spicy fragrant curry. I used the Spice n Easy sachet of spices, Fish/Chicken Tikka Masala which makes this marvellously simple, (available in New world Remuera and Matakana Four Square) but you can measure out your own spices if you have to.

  • 500g kingfish fillets, cut into large chunks
  • Salt, lemon juice, 1 tablespoon paprika
  • 4 tablespoons yogurt, 1 tablespoon turmeric, 1 tablespoon cumin, 1 tablespoon coriander
  • 4 tablespoons olive oil
  • 4 cardamom pods, 1 large onion chopped, 2 garlic cloves crushed, 2 tablespoons chopped ginger
  • 1 fennel bulb, sliced
  • 4 medium potatoes, peeled and chopped
  • 1 tin crushed tomatoes in juice
  • ½ cup water
  • 1 tablespoon fenugreek leaves
  • Freshly chopped coriander, lemon or lime wedges.

Toss the fish with the salt, lemon juice and paprika. Allow to stand for five minutes. Mix the yogurt with the turmeric, cumin and coriander and marinate the fish in this mixture for at least 10 mins. Heat 2 tablespoons of the oil in a frying pan and sauté the fish, a few pieces at a time so they brown on both sides. Keep aside on a clean plate once cooked. Take a heavy casserole type sauce pan, heat the remaining oil and add the cardamom, onion, garlic and ginger. Cook until golden and add the fennel and potatoes. Allow to brown, then add the tomatoes and water. Let this mixture simmer until the potatoes are tender. When ready to serve, add the fish pieces and very gently coat them in the sauce. Allow them to heat through, cooking slowly for about 3 minutes. Serve at once garnished with fresh coriander leaves and wedges of lemon or lime.

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